Southwestern Green Chile with Pork Stew

Southwestern Green Chile with Pork Stew Recipe By:terrielyn “A hearty, spicy stew with a distinctive New Mexico twist. Perfect for warming up on those cold winter days. Serve with warmed tortillas.” Ingredients 3 tablespoons olive oil 1 onion, chopped 2 pounds pork loin, cut into 1 inch cubes 1/2 cup all-purpose flour 3 (14.5 ounce) cans chicken broth 4 cups water 4 potatoes, peeled and cubed 8 green chile peppers, chopped 1 (15 ounce) can black beans, undrained 1 (15 ounce) can kidney beans, drained 3 cloves garlic, minced salt and pepper to taste Directions In a large pot over … Continue reading Southwestern Green Chile with Pork Stew

Biscochitos

Biscochitos Recipe By:Patricia Romero “This cookie is traditional in Taos, New Mexico. This particular recipe was given to me by my mother, Margaret Miera Romero.” Ingredients 6 cups all-purpose flour 1/4 teaspoon salt 3 teaspoons baking powder 2 cups shortening 1 1/2 cups white sugar 2 teaspoons anise seed 2 eggs 1/4 cup brandy 1/4 cup white sugar 1 teaspoon ground cinnamon Directions Preheat the oven to 350 degrees F (175 degrees C) Sift flour with baking powder and salt. Cream shortening with sugar and anise seeds until fluffy. Beat in eggs one at a time. Mix in flour and … Continue reading Biscochitos

Easiest, Amazing Guacamole

Easiest, Amazing Guacamole Recipe By:dthomsen “This is certainly one of the easiest guacamole recipes I have ever encountered. As a guacamole connoisseur, I was highly skeptical. After learning that one of the more famous Mexican restaurants in northern New Mexico uses a similar recipe, I decided to give it a try. The taste was amazing!” Ingredients 2 (6 ounce) avocados, pitted peeled and mashed 1/4 teaspoon coarse garlic salt Directions Stir together avocado and garlic salt until smooth and evenly combined. To keep guacamole from turning brown, leave one of the avocado pits in until ready to serve. Continue reading Easiest, Amazing Guacamole

Cabbage Tamales

Cabbage Tamales “These are a combo of German and Mexican food that are very good. You can cook these in a pressure cooker, slow cooker, or oven, as well as prepare them to freeze and fix at a later time.” Ingredients 8 cabbage leaves 1 pound ground beef 1 1/2 cups uncooked white rice 2 (6.5 ounce) cans tomato sauce 3 teaspoons New Mexico red chile powder 2 cloves garlic, minced 1/2 cup chopped onions salt and ground black pepper to taste 2 (10 ounce) cans diced tomatoes with green chile peppers Directions Freeze the cabbage leaves or blanch them … Continue reading Cabbage Tamales

Southwest Skillet Bread

Southwest Skillet Bread “A very easy recipe that makes a unique breakfast! Can also be served as a side dish or an appetizer.” Ingredients 3 eggs, beaten 2 cups shredded Cheddar cheese 1 (8 ounce) can cream-style corn 2 pickled jalapeno peppers, chopped 1 (5.5 ounce) package Ranch flavored croutons Directions Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch cast-iron skillet, and place it in the oven while it preheats. In a medium bowl, mix together the eggs, cheese, corn and jalapeno peppers. Stir in the croutons until well coated. Pour into the prepared … Continue reading Southwest Skillet Bread

Santa Fe Chicken Salad

Santa Fe Chicken Salad Ingredients 4 skinless, boneless chicken breasts 1/2 cup mayonnaise 1/2 cup Italian-style salad dressing 1 head iceberg lettuce 1 head romaine lettuce, rinsed and dried 2 bunches green onions, chopped 1 large tomato, chopped 1 1/2 cups shredded Cheddar and Monterey cheese blend 5 (6 inch) flour tortillas 1/2 cup ranch-style salad dressing 1/2 cup salsa Directions In a gallon size plastic bag or 9×9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator. Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide … Continue reading Santa Fe Chicken Salad

Pollo Fajitas

Pollo Fajitas “Chicken thighs are used in this recipe, but boneless, skinless breasts could be used instead. Be careful not to overcook, as the result could be rather dry chicken. Serve with warm flour tortillas, salsa and sour cream.” Ingredients 1 tablespoon Worcestershire sauce 1 tablespoon cider vinegar 1 tablespoon soy sauce 1 teaspoon chili powder 1 clove garlic, minced 1 dash hot pepper sauce 1 1/2 pounds boneless, skinless chicken thighs, cut into strips 1 tablespoon vegetable oil 1 onion, thinly sliced 1 green bell pepper, sliced 1/2 lemon, juiced Directions In a medium bowl, combine Worcestershire sauce, vinegar, … Continue reading Pollo Fajitas

Cabbage Fat-Burning Soup

Cabbage Fat-Burning Soup Recipe By:Nell Marsh “This tomato and cabbage soup was rumored, in days of old, to melt away those thighs.” Ingredients 5 carrots, chopped 3 onions, chopped 2 (16 ounce) cans whole peeled tomatoes, with liquid 1 large head cabbage, chopped 1 (1 ounce) envelope dry onion soup mix 1 (15 ounce) can cut green beans, drained 2 quarts tomato juice 2 green bell peppers, diced 10 stalks celery, chopped 1 (14 ounce) can beef broth Directions Place carrots, onions, tomatoes, cabbage, green beans, peppers, and celery in a large pot. Add onion soup mix, tomato juice, beef … Continue reading Cabbage Fat-Burning Soup

Spicy Crab Curry – Bangla Style

Spicy Crab Curry – Bangla Style “A spicy crab curry cooked with hot Indian spices, sliced red onion, and sliced potatoes (what we Bengalis call Chocchori Aloo.) It’s best eaten with hot rice.” Ingredients 2 fresh Dungeness crabs, cleaned and with their shells cracked 2 teaspoons ground turmeric 1/2 teaspoon salt 1 tablespoon mustard seed 1 tablespoon hot water 1 tablespoon mustard oil 3 cups sliced red onion 1 3/4 cups boiling potatoes, peeled, halved lengthwise, and cut crosswise into 1/4-inch slices 2 whole cloves 1 (1 inch) piece cinnamon stick 2 pods green cardamom pods 5 whole black peppercorns … Continue reading Spicy Crab Curry – Bangla Style

Prawn Malai Curry

Prawn Malai Curry Recipe By:Niloufer “This delicious, mild curry is so easy to make. The word ‘malai’ means cream, but this curry gets its creaminess from coconut milk. This is a recipe from Bengal, which is famous for its seafood. Serve it with steamed basmati rice.” Ingredients Garam Masala: 1/4 teaspoon cardamom seeds 3 whole cloves 3 (1 inch) pieces cinnamon stick 2 tablespoons vegetable oil 4 whole cloves 4 green cardamom pods 2 (1 1/2 inch) pieces stick cinnamon 1 onion, grated 1 1/4 teaspoons ginger paste 1 1/4 teaspoons garlic paste 1/2 teaspoon ground turmeric 1/4 teaspoon cayenne … Continue reading Prawn Malai Curry